Method:

Heat up a wok and add cooking oil. Stir-fry the garlic, and shrimp paste (if using) until aromatic. Add shrimp and stir-fry until half-cooked. Add rice, pineapple pieces and do a few quick stirs. Add fish sauce and dark soy sauce to blend well with rice. Stir-fry for another minute or so, add the cashew nuts, stir to combine well, dish out, garnish with cilantro and serve immediately.

Thai Pineapple Fried Rice

Chinese invented fried rice but I think it’s the genius of the Thais that make fried ricesinfully delicious; they concocted pineapple fried rice. With the addition of fresh pineapple, flavored with shrimp paste and fish sauce, pineapple fried rice is the only fried rice I really wanted to eat. Not only does it look visually appealing, the taste is simply mouthwatering and utterly appetizing.

I had some leftover pineapple from and made this pineapple fried rice for lunch. I prepped the ingredients for about 10-15 minutes, then fired up the wok and cook the rice. All it takes was 20 minutes max, from prep to finish. The tempting good smell while I was working set my stomach rumbling. My lunch was absolutely delightful.

Do try out this pineapple fried rice recipe. If you don’t have fresh pineapple, canned ones would do, but nothing beats biting into sweet, juicy, and slightly tangy fresh pineapple that bursts with freshness and flavors. Another fried rice that is seriously delectable is Malaysianbelacan (shrimp paste) fried rice but I will have to share the recipe with you in the future.

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Owh I didn’t know that we’re suppose to use fresh pineapples. Mum usually prefer to buy the can ones for fried rice just cause it’s sweeter. I would try it with fresh pineapples the next time. Love the shell of the pineapple! A very great way to present this yummy fried rice!

Oh Oh Oh! This sounds so delicious. I’ve seen recipes for pineapple fried rice before, but I do have to say, your photos are stunning. And now I”m craving this. :) And I have leftover rice in the fridge. Hmm…

Tell your sister, if she is going to run a restaurant in Penang, I’ll definitely be her 1st customer. Thumb-up for her Pineapple Fried Rice! Happy New Year to you and your family!! Looking forward to see more mouth-watering foods and shots in 2010. ;)

Looks wonderfully festive! I always see other people ordering this dish at Thai restaurants, but I’ve never thought to order it myself because I usually like white rice. After seeing this I’m tempted to just make it myself.

absolutely beautiful looking fried rice. My grandfather was Chinese (maternally) and my grandmother on dad’s side is 1/2 Chinese, too–so I have a lot of the blood in me, but have never really gotten into cooking it–EXCEPT for fried rice! Can’t wait to share my Cuban version!

i love your food presentation..fab!love it love it..
well i made this today but used canned pineapples instead as it comes wif the juice.i guess it will taste lot better wif fresh ones..
thanxx for the recipe :)

Hi Bee, when you refer to 1 teaspoon shrimp paste, is or Malaysian belachan that you are referencing to? Will that do, or do I need to get the thai version, if so is there a specific name that I need to use to find it? Thanks!

OMG, i just finished a plate of pineapple fried rice.. it tastes awesome! Btw, is there any particular reason why the sauces (fish sauce, dark soy sauce and pineapple juice) to be added towards the end of the process? Will the outcome be the same if i mix all the ingredients and sauces first and follow by adding the rice with quick stir.

Looks delicious… Can I use your recipe to add with my menu? I have a fast food which serves different kinds of rice bowl here in the Philippines. I saw your post and I was thinking if it is okay with you for me to use your recipe… Thanks and more power…

I made this today! I didn’t have shrimp paste so I just used extra fish sauce. I felt some flavor was lacking (possibly because I didn’t have shrimp paste) so I added some oyster sauce and a tsp of sugar. It was quite good! It didn’t taste like a restaurant pineapple fried rice but still pretty good

The prawn shells are rich in flavor. I used to keep the prawn shells and put them in hot oil. The flavor of the prawns will be extracted into the oil. Remove the shells and use the ‘prawn oil’ to fry the rice. It is very tasty.